Skillet Burritos

Burritos-in-a-Skillet-by-Diethood

These Skillet Burritos are the bomb!  You know what else?? If you don’t include the flour tortillas, and if you serve tortilla chips on the side, this can also serve as Nachos!!
See what we did there? We made two meals out of one. YAY US!

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • ⅛ teaspoon salt
  • 1-pound 98% lean ground beef
  • ⅛ teaspoon ground cumin
  • ⅛ teaspoon paprika
  • ¼ teaspoon chili powder, or to taste
  • ¼ teaspoon garlic powder
  • salt and fresh ground pepper, to taste
  •  14-ounce can diced tomatoes
  • 1 can (15-ounces) red kidney beans, rinsed and drained
  • ½ cup water
  • 4 (6-inch) whole wheat flour tortillas, each cut into 6 triangle shaped wedges
  • 1 cup Shredded Taco Blend Cheese
For Garnish
  • plain non-fat yogurt or sour cream
  • avocado
  • green onion, chopped

DIRECTIONS

  • Heat olive oil in a large skillet; add onions, season with salt and cook for 2 minutes, or until translucent.
  • Add beef and cook until browned, stirring occasionally; drain.
  • Return to heat and season meat with cumin, paprika, chili powder, garlic powder, salt and pepper.
  • Stir in tomatoes and kidney beans.
  • Add water and bring to a boil.
  • Lower heat to medium-low and continue to simmer for 7 minutes.
  • Stir in tortilla wedges.
  • Add cheese on top and remove from heat.
  • Cover skillet and let stand for 5 minutes, or until cheese is melted.
  • Garnish with yogurt or sour cream, avocado, and green onions.

SHOPPING LIST

  •  olive oil
  • 1 yellow onion
  •  salt
  • 1-pound 98% lean ground beef
  •  ground cumin
  •  paprika
  •  chili powder
  •  garlic powder
  •  ground pepper
  •  14-ounce can diced tomatoes
  • 1 can (15-ounces) red kidney beans
  • 4 (6-inch) whole wheat flour tortillas
  • 1 cup Shredded Taco Blend Cheese
For Garnish
  • plain non-fat yogurt or sour cream
  • avocado
  • green onion

Source:  DietHood

 

 

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